Monday, October 25, 2010

Southwestern Turkey Soup

This is probably my all-time favorite soup. I found the recipe a year or two ago in a Taste of Home magazine. The picture doesn't do it justice--yeah, I'm not a photographer. I'll give you the original recipe and also write the alterations I make. It's really versatile, so you can do whatever you want with it.

1 medium onion, chopped1 T. olive oil1 can (14 1/2 oz) chicken broth (I use water and chicken bouillion)2-3 T. diced jalapeno pepper (I omit this since I have small kids and I don't do spicy very well)3 tsp. ground cumin (LOVE this spice!)1 1/2 tsp. chili powder1/4 tsp. salt1/4 tsp. cayenne pepper (I just do a dash or two)3 cups cubed cooked turkey1 can (15 oz.) black beans, rinsed and drained (I also add an extra can of beans, usually pinto or kidney)1 can (10 oz.) diced tomatoes and green chilies, undrained (I just use a can of diced tomatoes and a can of chilies and tonight I chopped up a fresh tomato and threw it in)1 1/2 cups frozen corn

Sour cream, coarsely crushed tortilla chips, shredded cheddar cheese and sliced ripe olives, optional--it's good with or without this stuff

*I also add about half a bell pepper and some garlic and fry it up with the onion*

In a large saucepan, saute onion (and peppers and garlic, if desired) in oil until tender. Stir in the broth, jalapeno, cumin, chili powder, salt and cayenne. Add the turkey, beans, tomatoes and corn. I have to add a bit of extra water since I put extra beans in. Just make sure you add a little extra salt, too.

Bring to a boil. Reduce heat and simmer for 20-30 minutes or until heated through. Garnish with sour cream, tortilla chips, cheese and olives if desired. Yield: 7 servings. Enjoy!

Saturday, October 16, 2010

I've had this recipe bookmarked for awhile now. It was super easy and yummy. The soup itself is pretty sweet with a little kick from the cayenne. The cheese ravioli totally balances out the sweetness perfectly. I loved it!-

In a large pot combine squash, broth and pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender.

Transfer to a blender or food processor and blend until smooth. You may have to do this in batches. Return to the pot and simmer for 5 minutes. Add your butter.

Meanwhile, prepare the ravioli according to the package directions; drain. Add to soup and serve with a little molasses drizzled over the top.

-

I have a hard time peeling squash and I was in a hurry so.....I cut it in half, removed seeds and slime then put the squash in a casserole pan with 1/4 inch of water. I then microwaved it for 8-12 minutes, let it cool, then scooped out the squash with a spoon. I only had to boil it for 5 minutes before putting it into the blender. So much easier!

Thursday, October 14, 2010

My second post ever and it even has pictures! Are you impressed? Don't mind the deformities. My kids like to help shape the dough and I'm lazy when it comes to making my food look pretty. So, you probably think I'm weird for making my own buns, but they really are fast and easy. I don't always make them, but it's worth it. Use whole wheat flour and they are much healthier than the lifeless things you purchase in the store. They taste so good, too! Don't be intimidated, they are easy even for a novice bread maker. Here's the recipe (it makes a ton, so I cut it in half and I get about 1 1/2 dozen):

3 1/2 cups warm water

6 T. yeast

1 c. oil

3/4 c. sugar or 1/2 c. honey (I use honey and add extra cuz I like it sweet)

1 T. salt

3 eggs (I use 2 in the 1/2 recipe and it's just fine)

10 1/2 c. whole-wheat or white flour, or combination of both (I usually add a cup or so of white flour at the end)

Mix and set aside for 15 minutes the water, yeast, oil and sugar or honey. Then add the remaining ingredients and mix well. The recipe says to shape the dough right away, butI like to let it rise awhile in the bowl. I think they turn out better that way. Shape dough into rolls, cinnamon rolls or hamburger buns. I make a ball with the dough and pat it down a bit on the pan for the buns. One cookie sheet holds about a dozen buns. Let rise about 10 minutes. Bake 9-10 minutes at 425 degrees. You can use less yeast, but you'll have to let it rise longer. Freeze and leftover buns for next time.

Tuesday, October 12, 2010

Okay so I forgot to take a picture, but they looked and tasted so YUMMY! and they are super easy, really!

3 artichokes (we used 4 and just doubled the recipe and had plenty of stuffing, so if you want to just make one or 2 that is fine!)1/2 onion, diced1/4 c celery, diced2 cloves garlic, minced1/2 c seasoned bread crumbs1/3 c shredded cheddar cheese1/4 c butter (we used more...)1/2 c chopped mushrooms

To prepare the artichokes: Remove coarse lower leaves. Trim off the tops of the artichokes 1 inch. Cut stems off so artichokes will sit. Boil artichokes in a large sauce pan for 30 mins, or until tender. Remove center and dig out fuzz with spoon.

In butter, saute onions, celery, galic, crumbs, mushrooms. Remove from heat and add cheese. Mix and stuff the three artichokes. (Stuff the middle by the heart, and in between the leaves.) After stuffing, sprinkle lightly with parmesan cheese. Bake on a metal or glass pan at 350 degrees until hot. ENJOY!

Step 7Let sweetened condensed milk layer set up in refrigerator.I let mine set 10 minutes and it was golden.While I waited, I repeated Step 3 with the next color.That way I was ready to add the next Jell-Owhen the milk layer was set.

Repeat Steps 3-7 with the remaining four flavors.Do not try to be speedy and use the freezer :)My layer order was: blue, milk, green, milk, yellow, milk, orange, milk, redAnd VOILA!You now have a beautiful rainbow Jell-Oto wow your friends and children :)

It can sit out of the refrigerator for up to three hours.You can dig in with one big bite.

Or you can pull it apart and eat the layers separately like my Boy :)

Enjoy!

ETA: Because the process takes a couple hours to complete,your milk mixture and your Knox gelatin mixturemight solidify during the process.Don't panic!You can just pop them in the microwave for 15-20 secondsand VOILA! back to liquid form.

Friday, October 1, 2010

In a saucepan combine ketchup, brown sugar, mustard, worcestershire sauce, vinegar and water. Boil until sauce is thick. Pour over chicken and make BBQ chicken sandwhiches or use for BBQ chicken pizza.

[This sauce is tangy, but not hot. For those of you who like your BBQ sauce super spicy, you can experiment. My husband added crushed red peppers to his.]